red tacos

Tender braised, flavorful beef birria and lots of melty oaxaca cheese, makes this THE BEST recipe for Quesabirria Tacos! Served with rich, birria broth on the side for dipping, after just one bite, you&#39;ll be asking for more of these incredibly delicious, authentic Mexican tacos!

Quesabirria Tacos

beef birria (click link for the recipe)

birria broth (consomè) (click link for the recipe)

corn tortillas

oaxaca cheese (or monterey jack cheese (shredded))

red onions

cilantro

limes

Start by preparing the birria, using the recipe linked to the left.

Once the birria is prepared, keep the beef and broth separate.

Heat a large skillet, or cast iron griddle, on the stove over medium-high heat.

Coat the skillet with cooking spray, or brush the skillet with vegetable oil.

Dip a corn tortilla in the consomé (broth) from the birria, making sure it’s covered on both sides.

Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.

Add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.

Top the cheese with about 1/4 cup shredded beef birria, then fold the tortilla over the beef and cheese.

Cook for 30-60 seconds, or until the cheese melts in the tacos.

Remove the quesabirria taco from the skillet and repeat, making as many tacos as you’d like.

Optionally serve topped with diced onions and fresh cilantro, with lime wedges, and warm consomé in a small bowl on the side for dipping.

Birria Tacos, AKA Quesabirria, are the ultimate taco experience. If there is a King or Queen of tacos, this is it.

The Birria meat can be prepared on stovetop, or in a Crock Pot or Instant Pot.

Birria Tacos (Quesabirria)

cheese

cilantro,

lime wedges,

3-3.5 lbs chuck roast,

Salt

Pepper

Tbsp oil

beef stock

ancho chiles

guajillo chiles

Chiles de árbol (see note 1)

onion,

tomatoes,

garlic cloves, roughly chopped

tomato paste

ginger,

apple cider vinegar

cumin

cinnamon

oregano

thyme

coriander powder

tsp salt

tsp pepper

cloves, ground into powder

Dry toast and rehydrate the chilis: Cut the...

Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

Sauté the veggies: Heat oil and Sauté the...

Sauté the veggies: Heat oil and Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.

Make Birria Sauce: In the blender, blend above...

Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme,  salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it till the mixture in completely smooth.

Prepare and sear the meat: Cut the chuck...

Prepare and sear the meat: Cut the chuck roast into large chunks and generously season it with salt and pepper. We always like to sear the meat before putting it in the stew, as it adds tons of flavors. Heat the oil in the stew pot (or instant pot on saute mode) and brown the meat on all sides.

Cook the stew:- Stovetop: In a big stew...

Cook the stew:- Stovetop: In a big stew pot, combine the meat with the Birria sauce. Add in 4 cups of beef stock. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 20 minutes or so, as not to burn the meat at the bottom.- Crock Pot Birria Tacos: Combine meat and sauce in a large crockpot, along with 4 cups of beef stock. Cover and slow cook on low for 9 hours, or until the meat is completely tender.- Instant Pot Birria Tacos: Add in Birria sauce along with remaining 4 cups of beef stock, and give the mixture a quick toss. Cover and seal the lid. Pressure cook on “Manual” for 45 minutes, followed by a quick release.

Reserve the fat on top of the stew...

Reserve the fat on top of the stew to fry the tacos. (very important, DO NOT discard it, you would need this fat to make the Birria tacos crispy)

Shred the meat: Taste and adjust the seasonings...

Shred the meat: Taste and adjust the seasonings like salt and pepper. Remove the beef from the consommé and shred with two forks.

Dip Tortillas: Heat a large griddle or skillet...

Dip Tortillas: Heat a large griddle or skillet over medium heat. Add a small amount of oil to the griddle and swirl it around. Dip a corn tortilla into the reserved fat from Birria and lay it on the hot pan.

Assemble the taco: Quickly top it with shredded...

Assemble the taco: Quickly top it with shredded cheese along with a spoonful of shredded meat, and a little chopped onion and cilantro. Don’t overfill the tacos. Especially with the cheese, which will ooze out of the tacos while they are frying if you add in too much. You will get the hang of it after frying few.

Fry Tacos: Fold tortilla over, in half. Fry...

Fry Tacos: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on both sides, flipping once. Remove to a plate for serving.

Serve: Sprinkle remaining chopped white onion and cilantro...

Serve: Sprinkle remaining chopped white onion and cilantro on top. Serve with a cup of consommé broth, for dipping.

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Top 2 red tacos recipes from across the web

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